G is at the moment on soft food and prefers mushy food that can be swallowed easily, and with his choice being limited ( a very fussy eater) I have to look for healthy and appetizing dishes. Pumpkin is perhaps one of the softest veggies and normally the soup uses oven-roasted pumpkin, which gets caramelized but the quantity becomes less as there is loss of water and reduction. I chose to pan roast it … sauteing and add some cooked lentil to enhance protein factor and improve the bulk of the soup. It tasted really good and G was happy to have bowls of the soup!
Ingredients (makes 4 large bowls)
Yellow pumpkin 500 g
Onion 2 (medium-sized)
Arahar dal (pigeon pea lentil) 2 tbsp
Turmeric powder 1small pinch
Butter 1 tsp
Salt to taste (¾ tsp)
Pepper powder ¼ tsp
Milk ½ cup
Corn flour/rice flour 1 tsp
Dried Parsley and oregano 1 pinch each
- Wash the dal well, add ¼ cup water and turmeric powder and pressure cook.
- While the dal is getting cooked, peel the pumpkin and cut into 1 cm pieces and dice the onion also fine. Melt the butter in a pan and saute the onions for a minute and add the pumpkin and saute for another 3 to 4 minutes till the pumpkin gets soft in texture.
- Cool the dal and pumpkin and blend to give a smooth pulp. If you like to bites of pumpkin blend it coarse, otherwise make a silky pulp.
- Make a smooth paste of corn flour in the milk and keep it ready.
- Transfer the veggie-dal pulp to the pan and cook it on a simmering flame till it starts bubbling. Add salt and milk and let it cook for another 2 minutes.
- Add herbs to the soup and enjoy it hot or cold as you like 🙂